Pumpkin Spice Latte Overnight Oats Recipe
This pumpkin spice latte overnight oats bring autumnal coziness to your breakfast, with pumpkin puree, maple syrup, nutty rolled oats, and a splash of coffee.
3 servings · 250 min prep
| ¾ cup canned pumpkin puree | |||||
| ¾ cup strong brewed coffee, cooled | |||||
| ¾ cup milk | |||||
| 11 teaspoon pure maple syrup, divided | |||||
| 3 tablespoon ground flaxseed | |||||
| 1 teaspoon pumpkin pie spice | |||||
| 1½ cup old-fashioned rolled oats | |||||
| Pure maple syrup, divided | |||||
| ½ teaspoon instant espresso powder | |||||
| 1 cup whipped topping | |||||
| ⅛ teaspoon ground cinnamon | |||||
Steps in full
- Add the pumpkin puree, coffee, milk, 3 tablespoons maple syrup, flaxseed, and pumpkin pie spice to a large bowl.
- Whisk until smooth with no remaining streaks of pumpkin.
- Stir in the oats until they're completely coated.
- Divide the mixture evenly between three 12-ounce jars. Make sure to save room for the topping.
- Cover and refrigerate for at least 4 hours or overnight, until the oats are soft and the mixture is thick enough to hold a spoon upright.
- When ready to serve, stir the espresso powder into the remaining 2 teaspoons of maple syrup until fully dissolved with no dark specks.
- Gently fold the espresso mixture into the whipped topping.
- Spoon the coffee whipped topping over each jar.
- Dust with cinnamon before serving.
